Orange and Cumin Pork Carnitas from The Whole30 Friends & Family
These Orange and Cumin Pork Carnitas are served on Celery Root “Tortillas” … if you’ve never tried celery root slices this way, you must. As they’re grilled or griddled, they sweeten slightly, soften up enough for easy wrapping, and take on a beautiful golden color with lightly charred edges.
Servings 6
Ingredients
For the carnitas
- 1 ½ cups fresh orange juice
- ¼ cup fresh lime juice
- 2 tablespoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 2 cloves garlic crushed, skins removed
- ½ teaspoon salt
- 2 to 2 ½ pounds boneless pork shoulder trimmed and cut into 2-inch chunks
- 1 cup coarsely chopped fresh cilantro
For the tortillas
- 2 large celery roots about 1 pound each, ends trimmed, peeled
For serving
- Guacamole
- Whole30 compatible fresh salsa or pico de gallo
- Whole30 Sriracha
- Whole30 compatible hot sauce optional
Instructions
- PREHEAT the oven to 350°F.
- MAKE THE CARNITAS: In a Dutch oven or large ovenproof pot, combine the orange juice, lime juice,cumin, paprika, coriander, garlic, and salt. Add the pork and stir to combine. Bake,covered, until very tender, about 2½ hours.
- USING a slotted spoon, transfer the pork to a cutting board. Use two forks to shred the pork into small pieces and return it to the pot. Simmer uncovered, over medium-low heat, until almost all of the liquid is gone, about 20 minutes.
- MAKE THE TORTILLAS: Meanwhile, thinly slice the celery roots with a mandoline on the ⅛-inch setting or with a sharp knife. Choose the 18 largest slices for tortillas. (Store any leftover slices in an airtight container in the refrigerator for another use.)
- HEAT a grill pan over medium heat. Cook, turning occasionally, until grill marks form and the tortillas are tender and pliable, about 5 minutes. (You may need to press gently on the tortillas with a spatula.)
- TO serve, spoon about 1 tablespoon of the meat into each tortilla. Top with guacamole, salsa, and Sriracha, if desired.Tip: This recipe makes about 4 cups of carnitas, so you will have leftovers. Store the meat in an airtight container in the refrigerator for up to 3 days.